Chicken in Coconut Mango Verde Sauce
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- cilantro
- 1/2 teaspoon smoked paprika
- 1 1/2 pounds chicken breasts cut into 1/8†slices against the grain*
- 1 red bell pepper sliced then chopped into 2†pieces
- 1 green bell pepper sliced then chopped into 2†pieces
- 1 13.5 oz. can coconut milk (i like chaokoh)
- 1 cup salsa verde (i like herdez in the jar)
- 1 cup roughly chopped mango
- 1 jalapeno, seeded deveined
- 3-5 tablespoons brown sugar**
- sriracha/asian hot chili sauce to taste (optional)
- Carbohydrate 2.87860884160786 g
- Cholesterol 72.5747792 mg
- Fat 11.284160122941 g
- Fiber 0.924122602927515 g
- Protein 24.1363426779649 g
- Saturated Fat 3.13551227209297 g
- Serving Size 1 1 serving (159g)
- Sodium 74.6927188921098 mg
- Sugar 1.95448623868034 g
- Trans Fat 1.00367916011829 g
- Calories 214 calories
A Busy Mom's Delicious and Easy Weeknight Dinner: Chicken in Coconut Mango Verde Sauce
Life as a working mom is a whirlwind. Between early morning school runs, demanding meetings, and endless to-do lists, finding time for a home-cooked meal that’s both nutritious and delicious can feel impossible. But let me tell you, this Chicken in Coconut Mango Verde Sauce recipe is a game-changer. It’s quick, easy, and bursting with vibrant flavors that will leave your family begging for more. Forget takeout – this recipe is my secret weapon for a stress-free, delicious weeknight dinner. I can whip it up in under 30 minutes, even on my busiest days!
The beauty of this dish lies in its simplicity. The sauce is a blend of creamy coconut milk, zesty salsa verde, sweet mango, and a touch of spice from the jalapeno. It’s a delightful combination of sweet, savory, and spicy that perfectly complements the tender chicken. The vibrant green color is also a welcome addition to any dinner table, bringing a pop of freshness and excitement. I often use pre-cut chicken breasts to save time, but feel free to use bone-in if you prefer. It's also amazing with some brown rice as it offers a nice contrast to the creamy texture of the sauce.
Why I love this recipe:
- Speed and Simplicity: The recipe is incredibly quick and easy, perfect for busy weeknights. The sauce comes together in a blender in minutes.
- Flavor Explosion: The blend of sweet mango, spicy jalapeno, and creamy coconut milk creates a truly unforgettable flavor profile.
- Healthy and Nutritious: This dish is a great source of lean protein and healthy fats, making it a guilt-free indulgence.
- Versatile: Feel free to adjust the spice level to your preference. Add more jalapeno for extra heat, or less for a milder dish. The brown sugar adds just the right amount of sweetness, preventing it from being overly spicy. You can also adjust the sweetness according to your own preferences.
- Family-Friendly: My kids devour this dish! It's a great way to get them to eat their veggies (hidden within the delicious sauce).
Tips and Tricks for Success:
- Use high-quality ingredients: The flavor of the sauce really depends on the quality of the coconut milk and salsa verde. I prefer Chaokoh coconut milk and Herdez salsa verde, but you can use your favorite brands.
- Don't overcook the chicken: Overcooked chicken can be dry. Cook it until it's just cooked through and no longer pink.
- Adjust the seasonings to your taste: Feel free to add more or less of any of the spices to suit your preferences. I sometimes add a squeeze of lime juice at the end for extra brightness.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator. This is a great time saver on busy weeknights.
- Serve with sides: This dish pairs perfectly with rice, quinoa, or even a simple salad. I often serve it with a side of roasted vegetables for a complete and balanced meal.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a symbol of efficiency and deliciousness. It's a reminder that even in the midst of a busy life, we can still enjoy a flavorful, wholesome, and satisfying dinner. It's a recipe that has become a staple in my home, and I hope it becomes a favorite in yours too. So, grab your ingredients, fire up your blender, and get ready to experience a taste of the tropics right in your kitchen!
Beyond the practicality, this dish also brings a sense of joy and accomplishment. There’s a certain satisfaction in creating something delicious and nutritious from scratch, especially when you’re short on time. It’s a small act of self-care that reminds me that even amidst the chaos, I can still make time for things that nourish my body and soul. And seeing my family happily devouring this dish makes it all worthwhile. It's a reminder of simple pleasures and the importance of connecting around the dinner table, even if it's just for a few precious minutes amidst the whirlwind of life.
Step-by-step
- Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
- Heat oil over medium high heat in large nonstick skillet until very hot.
- Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
- Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through.
- Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier.
- Garnish with optional fresh cilantro.
- Serve with rice.
